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Ingredients
1	tablespoon	cooking oil
2	pound	beef short ribs
2	each	onions, coarsely chopped
3	each	carrots, sliced
3	each	celery stalks, sliced
28	oz	tomatoes, can, whole with liquid, chopped
2	teaspoon	water
4	each	beef bouillon cubes
1/3	cup	medium pearl barley

Directions:
In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon. Bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley. Simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.)

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